Fresh Corn Chevdo / No-rice Risotto

I was supposed to publish this post a day before yesterday for Food Network’s Summer fest, but I was under the weather. :( So I was really not able to do much and you know writing a post needs some motivation…ryt! But I m feeling better now. Sorry Food network, it won’t happen again! This week’s main ingredient is “CORN”. So I thought to share my all time favorite family recipe of Corn Chevdo/ No-rice risotto.

This recipe brings back so many memories of my childhood. For us, corn means monsoon. I love to enjoy my beautiful rainy evening with roasted corn (Bhutta) along with ginger tea and a good company or just go for a walk enjoying bhutta n rain with my loved ones. The best way to enjoy roasted Corn is to roast it on the flame and rub some chili pepper n salt with  the help of lemon wedge. You will absolutely enjoy the lemony n spicy flavor on the hot roasted corn.  This is one of my favorite snack especially in the monsoon season.

Another best way to enjoy corn as a meal is to make a chevdo/ no-rice risotto out of it. Back home when I used to come home late after long day at my school and tuition, the aroma of freshly made corn chevdo/risotto was so tempting and inviting that my mom had to remind me to get freshen up before eating the dinner. Can’t resist you know!! hahaha :) It was like a perfect treat at the end of a long tiring day. I remember those evenings when we (me n my siblings) used to wait for our dad to come home and as soon he arrives, we used to rush to him by asking “What did u get for me, what did u get for me?” Sometimes he used to get us some toys, sweets, namkeen, books, seasonal farm fresh vegetables and fruits like mangoes, watermelon, pineapple, strawberry and what not! So when we see a bag full of corn, we knew that mom was going to make Corn chevdo!! Such a treat that was! Can we get to live our childhood days again by any chance?? I wish!! :)

My mom used to put so much effort in making this meal for us. And my dad used to help her as well. He used to remove the husk and mom used to grate it or vice-versa. We haven’t had a food processor back home at that time (1990’s). So my mom used to finely grate each and every corn. And oh boy, we were like 5 members in the family that time, so it was about 10-12 corns. Good muscle workout..hmm? Fortunately, here I do have a food processor that makes my life easier. But I have prepared this chevdo/risotto in a traditional way many times. So believe me, I know how much effort it takes. And in the end it is all worth. Do you want to know the secret behind me loving this meal so much? It’s simple, there is no secret. I used to love it so much because it was one of those amazing meals, which was prepared by my parents together with lots of love and care for their kids. Who will not love that meal? hmm?

Arborio rice is the main ingredient in any risotto. But here I have replaced it with corn. Where freshly grated corn is cooked in milk and some essential spices. Milk gives it a nice creamy texture when nuts will add crunchiness. The secret ingredient that I have used to give it a bit spicy kick is cinnamon-clove powder. Do not skip on it. It totally brings out all the flavors. The texture of final meal resembles khichdi/risotto/rice pudding.

I serve it hot with spicy mint chutney and some chopped nuts.

So here is the recipe, I hope you will try it. Here you go!

Fresh corn Chevdo/No-rice Risotto

Yields: 4 servings

Total time: About 2 hours :)

Ingredients:

  • 4 Fresh Corn – Husk removed (You cam use frozen corn but fresh is better)
  • 3 cups milk
  • Salt to taste
  • 1 tsp Green chili paste (or per taste)
  • 1/2 tsp ginger paste
  • ½  tsp Turmeric powder (Optional but it gives it nice yellow color)
  • 2-3 Tbsp Ghee/Canola oil
  • ¼ tsp Mustard seeds
  • 5-6 Curry leaves
  • A Pinch of Hing/Asafetida
  • 1 Tbsp of Sugar (Use it only if your corn is not sweet at all)
  • 1/4 tsp of Cinnamon powder and 1/8 tsp of clove powder (Do not skip on this, you can use less if you want)
  • ½ Cup Chopped Cilantro
  • ¼ cup of chopped almonds and 1-2 Tbsp of raisins
  • Spicy Mint Chutney to serve – Recipe follows

Method:

  • Remove corn kernels from the cob using your knife. Leave out about ¼ cup of kernels and pulse the rest of it in a food processor few times so that it resembles a coarse mixture – Do not make a smooth paste.  If you do not have a food-processor, grate it with the help of your cheese grater (bigger one of course) and build your muscles. :)

"purred corn n corn kernels"

  • Heat ghee/oil  in a pan and add mustard seeds to it. Once they finish crackling add curry leaves and a pinch of hing. Wait for 15 seconds, and then add the corn mixture along with chili and ginger paste. Stir and cook on low heat for about 10 minutes. Make sure that the mixture doesn’t stick to the bottom of the pan.

"Chevdo cooking process"

  • Now add Cinnamon-clove powder, turmeric powder and salt to it. Mix well and let it cook for about 10 more minutes until water from the corn evaporates completely and the mixture looks kind of translucent.
  • Now add the milk and cook on medium heat for about 20 more minutes. Stir in between to make sure the mixture does not stick to the bottom of the pan.

"Chevdo cooking process"

  • After 20 minutes turn the heat to low-medium, cover the pan and cook the mixture until most of the liquid evaporates. This might take up to 30 minutes.
  • The resulting mixture should have a risotto/rice pudding/khichdi consistency.

"This is how it should look when it is done"

  • It’s ready. I know it takes a bit long to make it but if you like corn, do try it. It is worth.
  • Serve hot along with some spicy mint chutney and garnish with some chopped nuts and cilantro.
Spicy Mint chutney

Preparation Time: 10 mins

Yields: 1 cup

Ingredients:

  • 2 cups chopped mint leaves
  • 1 cup chopped coriander
  • 3 to 4 Green Chilies (Hot ones and As per your taste) , roughly chopped
  • 1/2′” piece ginger
  • 1 Tbsp Peanuts
  • 2 Tbsp Lemon juice
  • 1/4 tbsp sugar
  • salt to taste

Method:

Clean mint, coriander, ginger and green chilies with water and put all the ingredients in a blender. Blend it to a smooth paste using a little water if required. Taste to check on the salt. It’s ready to serve and you can even store it in a Refrigerator and use as required. It’s good for a week or so. But it is Enjoy!

Also check out my fellow blogger’s Corn recipes!

Dishin and Dishes: Kicked Up Creamed Corn From Scratch
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
Zaika Zabardast: Fresh Corn Risotto
What’s Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
Food for 7 Stages of Life: Corn on the Cob Korma
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Virtually Vegan Mama: Thai Corn Soup
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro

Love,

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